beets in vegetarian chili

Vegetarian Chili Made With Beets

This hearty vegetarian chili is made with roasted beets and beans
Course Appetizer, Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 People
Calories 331kcal
Author Healing Tomato


  • 2 beets Fresh, thoroughly washed
  • 1 can dark red kidney beans drained and washed
  • 1 can black beans drained and washed
  • 1 can pinto beans drained and washed
  • 5 cherry tomatoes
  • 1/2 can tomato sauce (unsalted)
  • 1/2 red onion Finely chopped
  • 3 cloves garlic Finely chopped
  • 1 habanero chili or 2 jalapenos
  • 2 tsp Sunflower Oil
  • 2 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp cayenne pepper (optional)
  • 1 tsp lemon juice
  • 1/2 tsp sugar (optional)
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 2 tsp Romano cheese or Cojita
  • 1 cup water


How To Cook Beets

  • Preheat oven to 400 degrees. Wear plastic gloves when working with beets
  • Make shallow cuts in the beets and lightly oil them
  • Wrap them in aluminum foil
  • Cook them for about 25-30 Minutes or until a knife passes them easily
  • Remove them from the oven and let them cool while covered/
  • Remove foil and cut beets into small bite size pieces

To Cook the Chili

  • Split habanero into half and remove the seeds.  Wear plastic gloves
  • Finely chop habanero
  • In a pan, add the oil and warm it up
  • Add the onions, cumin seeds, garlic and habanero pepper
  • After 30 Seconds, add the beets and cherry tomato
  • Cook for 15 minutes on low heat or until the beets turn slightly crispy
  • Add the salt, fresh pepper, cayenne pepper and sugar
  • Add the cumin powder
  • Add the tomato sauce and all the beans
  • Add the water and cover
  • Allow the vegetarian beet chili to simmer for about 25 minutes on low heat
  • Add the lemon juice at the end and heat for 5 more minutes
  • Remove the vegetarian beet chili from heat and adjust taste if needed.

Serve the vegetarian beets chili in a bowl and top with cheese. Omit cheese to keep it vegan


    Calories: 331kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Cholesterol: 1mg | Sodium: 3310mg | Potassium: 1478mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1395IU | Vitamin C: 37.9mg | Calcium: 113mg | Iron: 6.8mg